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Baked Beans
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Serve with catsup.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
107Calories
3 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein2.6 g
Carbohydrates26 g
Fiber4.2 g
Sugars20 g
Total Fat0.6 g
Saturated Fat2.2 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium76 mg
Potassium495 mg
Calcium108 mg
Iron1.9 mg
Magnesium78 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K60 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate42 mcg
Choline24 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 71. The excerpt below is the record exactly as published.
BAKED BEANS. Wash the desired quantity of beans and soak over night in sufficient water to cover ; in the morning drain them and boil in fresh water for fifteen minutes ; pour off the water, put beans into an earthen crock, add one tablespoonful molasses, one teaspoonful mustard, one tablespoonful olive oil
Cook this with the app: pantry check, scaling, and the assistant.